Seafood has traditionally been a popular part of the diet in many parts of the world and in some countries constituted the main supply of animal protein. Seafood is highly perishable compared to red meats. Spoilage of fresh fish is rather a complex process. Further, spoilage is caused by a number of interrelated systems, some of which are suppressed by others. The seafoods are preserved by several ways viz, traditional way of sun drying with or without salting or there are the more recent ways of chilling, freezing and canning. The traditional processes severely alter the special characteristics, texture and flavor of fish. The modem methods of chilling, freezing and canning though produce superior commodities, are in general more expensive.
